To celebrate the Austin Fermentation Festival going on October 2, we’re bringing you a pickling recipe that we love! Carrots are easy to pickle and enjoy, and the Thai twist added here makes them a little sweet and a lot flavorful. [Read more…]
Apple Raisin Chutney is a wonderful addition to your autumn table! It goes well with spicy tofu dishes and toasted breads. Incorporate this into your spread for all of your gatherings; it is sure to please! [Read more…]
Why make dinner complicated? Serve up some stir-fried broccoli over your favorite grain and enjoy a night in. [Read more…]
There’s never a bad time for brownies! This vegan recipe uses black beans, which ups the fiber content of this delicious treat. Sprinkle your favorite nuts, dried berries, or chocolate on top when you pull them out of the oven for an extra dose of something special! [Read more…]
Sprouted grains tend to be more nutrient dense and contain less starch than their refined counterparts, and have been all the rage lately in health-conscious circles. Did you know you can sprout most of the organic grains you buy at the market in your own home? Just rinse and drain your grains, then keep them moist in a jar covered with cheesecloth for 1-5 days and wait for the sprouts to form.
After your grains have sprouted, you can eat them raw or grind them into a flour. We use sprouted quinoa here in a curry salad made with many pantry staples such as dried apricots and bell peppers. Enjoy! [Read more…]
Mango salsa has become an essential for summertime in the Austin heat. In our tomato-free version, we pair mango with coconut and carrots to create a sweet and refreshing flavor profile.
Enjoy it on tacos or alongside a beverage and a bowl of chips! [Read more…]
Brussels sprouts suffered under the reputation of being an undesirable food for many years, often due to them being overcooked. Now they are enjoying a tasty renaissance, with sprout cups and roasted sprouts popping up on menus everywhere.
Lemon Basil Stuffed Brussels Sprouts are the perfect vegan dish to serve at your next gathering! [Read more…]
This is an easy, throw-together recipe for a busy weeknight. Clean out your freezer and your fridge and make a delicious meal out of it all! We call it “California” fried rice because of the edamame, but you could substitute corn or peppers as you see fit. [Read more…]